Crispetas (Colombian Caramel Popcorn)
Crispetas are what Colombians call popcorn, and the ones sold at fairs and cinemas are sweet. The sugar caramelises in the pot before the corn goes in, so every kernel comes out with a thin coat of caramel instead of being drizzled afterwards. Vanilla goes in with the oil. Serves eight.
Servings: 8
Calories: 151kcal
Ingredients
- ½ pound popping corn (maíz pira) about 225 g; this is several potfuls, not one
- 4 tablespoons water
- 4 tablespoons sugar for the caramel in the pot
- 1 teaspoon vanilla extract
- 4 tablespoons oil
- Melted butter, to taste for serving, with more sugar if you want them sweeter
Instructions
With popping corn
- In a medium pot with a lid, put the four tablespoons of water and the four tablespoons of sugar over medium heat until the mixture caramelises and turns golden.
- Add the four tablespoons of oil, the vanilla and enough popping corn to cover the bottom of the pot in a single layer. Put the lid on.
- Leave it for about 4 minutes, shaking the covered pot from time to time so nothing catches. The corn will start popping; when the pops slow to a few seconds apart, it is done. Take it off the heat rather than waiting for the last kernel, which is how a batch burns.
- How much you get depends on the size of the pot. Repeat with the rest of the corn until you have as much as you want.
- Serve, and pour over the melted butter, with a little more sugar on top if you like them sweeter.
For microwave
- Put the microwave popcorn bag in, without opening it, for a minute and a half.
- Open the bag, tip the popcorn out, and add melted butter and sugar to taste.
Notes
The caramel goes into the pot before the corn, which is what makes these crispetas rather than plain popcorn: each kernel picks up a thin coat as it pops instead of being drizzled afterwards. Watch it closely, because sugar goes from golden to burnt in seconds and there is no fixing it. Any kernels that do not pop are usually too dry; popping corn keeps better in a sealed jar than in an open bag. In Colombia crispetas are also sold salty, with butter and salt instead of the caramel, and at fairs you will find them coloured pink.
Nutrition
Calories: 151kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 27mg | Potassium: 79mg | Fiber: 4g | Sugar: 1g | Vitamin A: 89IU | Calcium: 2mg | Iron: 1mg